- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
Meat
Easy
10 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
I don’t love balsamic vinegar; I’ve never had one that didn’t overpower the dish I was eating. My one big exception is balsamic reduction! The reduction mellows out the acid, resulting in a dish that’s balanced and delicious.
1 cup Tuscanini Balsamic Vinegar or other kosher-for-Passover balsamic vinegar
1/4 cup honey
2 Spanish onions, diced
6 cloves garlic, minced or 6 cubes Gefen Frozen Garlic
salt and pepper, to taste
2 (3-ounce/85-gram) packages duck fry, diced
64 ounces/1800 grams Beleaf Frozen Broccoli Florets
In a small saucepan, cook the balsamic vinegar and honey over medium-low heat until reduced by half, about 10–15 minutes.
Meanwhile, spray a medium frying pan with cooking spray and sauté the onion and garlic, seasoning as necessary, until browned. Add the duck fry and continue sautéing another five minutes. Remove from heat.
Steam the broccoli in a large pot with one inch (two and a half centimeters) of salted water set over medium heat. Remove the broccoli from the pot. Toss with the vinegar reduction and top with the onion and duck mixture.
How Would You
Rate this recipe?
Please log in to rate
Subsitution? Can I substitute the Duck Fry? Maybe with deli?
Pastrami for sure.